Eggs Alaska

Panfried potato cakes with local smoked salmon poached eggs and hollandaise sauce.

Delicious any time of the day.
Breakfast, brunch, lunch, starter and tea time.

I'm using frank henderman smoke salmon which is absolutely delicious For the potato cakes I'm using ballycotton potatoes. Local free range eggs and I bought all my ingredients in the English market cork.

Serves 4

Preparation time 20 minutes
Cooking time 30 minutes

Ingredients:

350g Ballycotton potatoes, peeled
2 spring onions, finely sliced
sea salt and fresh ground black pepper
1 heaped teaspoon plain flour

Knob of butter

200g of smoke salmon

8 free range eggs

See my recipe for hollandaise on the blog.

Method:

Boil potatoes for 10-15minutes until cooked through but not mushy
Slice spring onions
Drain potatoes when cooked
Mash potatoes
Add spring onions
Flour
Salt and pepper

When cooled shape the potatoes in to cakes the size of scones

Heat a non-stick frying pan over a moderate heat and add the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.

Meanwhile poach the eggs
The freshest eggs are best for poaching.
Fill a wide deep-ish sauce pan with boiling water from the kettle.
Place sauce pan on the hob.
You will need the heat to be medium-high.
The water should be simmering by this I mean the bubbles should be under the water as opposed to a rolling boil.
Some people use vinegar for poaching I don't, if you want to by all means use your own method.
Crack the eggs in to the simmering water turn down heat a little and leave for 4 minutes.
Take out with a slotted spoon and place on a plate.

To plate up the dish serve two potato cakes person topped with the slice smoke salmon.
Finally add a poached egg on each one and pour some hollandaise sauce over the top
Garnish with a few scallion slices cut on the slant.

Granola and Spiced Apples Muffins

Delicious breakfast time snack

Makes 12 medium size muffins

Prep time : 10 minutes
Cooking : 30 minutes

Pre heat oven 170oC


6 red apples peeled and diced
190 g sugar
150ml sunflower oil
4 eggs
300 plain flour
2 tsp baking power
Pinch salt
1 cup of shop bought or homemade granola. Keep a little for the top when baking.


Splash of vanilla
1 tablespoon mixed spice or cinnamon

Method:

Mix apples with sugar then add the eggs and oil
Stir well
Mix in the rest of the ingredients
Have the muffin tray ready with the Muffin cases.

Drop a blob of the muffin mixture into to each case. Even them out if necessary at the end. Sprinkle with some left over granola.

Cook for 30 mins or until a knife comes out clean when pushed into the middle of a muffin.

Enjoy !

Delicious French toast

Aka eggy bread in our house
I was craving this after a night out not so long ago. The ultimate hangover food and you don't even need to run to shops everybody probably has a slices of bread and eggs knocking about.

Preparation and cooking time 10 minutes

Serves one hungry person

Ingredients:


2 think slices of yesterday's bread (fresh bread doesn't work as well but if its all you have work away with that)
2 large eggs
2 tablespoons of cream Or milk
2 tsp of caster sugar (use more if you like it sweeter)
Drop of vanilla extract or pinch of cinnamon
Knob of butter for cooking

Method:
Whisk eggs, cream vanilla or cinnamon
together in a shallow dish big enough to soak the bread.
Add the bread press down and turn to make sure bread is completely coated
Heat a frying pan medium add the butter when it foams slightly add the bread. Fry until golden and turn.

Serve with maple syrup and bacon , fresh berries or fried banana and cream or ice-cream ideas are endless. Dust with icing sugar to serve